Greek Lemon Potatoes

Typically, when you order a souvlaki dinner it comes with salad, tzatziki, rice, and Greek Lemon Potatoes.

Greek potatoes have a delicious lemon flavour, and if they’re done well, they’ll be fork-tender on the inside and crispy on the outside. It’s an easy potato recipe to serve as a filling side dish to grilled meat and fish.

Most Greek Lemon Potato recipes I found online include fresh garlic, but according to my Greek friend, Natale, there’s no garlic in Greek potatoes. I can understand why, the high heat of the oven would cause the garlic to burn and turn bitter.

To make these potatoes extra crispy, I’m using the same technique that I use for my breakfast home fries: par-cook the potatoes in boiling water and finish them in the oven. Cooking the potatoes this way makes them super crispy and it also allows you the option to start the recipe now and finish it later.

Kary Osmond

Greek Lemon Potatoes

Ingredients

2 pounds potatoes, peeled, and cut into wedges

1 ½ teaspoons salt

1/3 cup extra virgin olive oil

1/3 cup lemon juice (about 2 lemons)

3 teaspoons dried oregano

Instructions

Bring a large pot of water to a boil over high heat. Preheat oven to 450°F.

Whisk olive oil, lemon juice, and ½ teaspoon salt in a baking dish large enough to hold the potatoes in one layer. Add potatoes, and gently toss in lemon mixture. Spread potatoes in an even layer and sprinkle with oregano.

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One comment

Hi Kary, I sure miss seeing you cooking on TV! I especially like your stories about what you cook at home so following you on FB is also fun! Do you have any great ideas for sour cherries, beside making jam? I’m expecting a bumper crop here is Sherwood Park, Alberta.